One of my purchases was multigrain rotini pasta by Italpasta. It’s their new line (at least new to me) of high fibre (9g/3 oz per serving) pasta. I was so excited when I found it that I called my aunt to tell my cousin about it. Unfortunately, she’s really on the Atkins diet and needs low carb and doesn’t care about the fibre content – so 61g/2.15 oz is too high for her – oh well. It really is hard to keep track of who eats what these days. But, as is my way, I digress…
here) after the first week you can eat brown rice pasta. Well I tried that once – ONCE, because I hated it – texture, taste, the works! So it was with trepidation that I tried this multigrain pasta. When I'm afraid, I go back to my very favorite ingredients - shrimps, mushrooms, wine, garlic, basil....actually I have lots of favorite ingredients, but these were the ones that came to mind as I held the bag of noodles in my hand. In fact, I made double the shrimp portion in case we had to by-pass the noodles. Not necessary! Because they were very tasty and really al dente after the 9 minutes the package said, although I will say that a tomato based sauce would go better as the pasta does have a distinctive, robust flavor on its own. I think the shrimp and asparagus would probably work better with couscous which is much milder in flavor.
Anyway, for you South Beachers, check it out. For you non South Beachers, the sauce is great whatever you decide to put it on. And it's a great basil addition for Kalyn's Weekend Herb Blogging Event - one of my favorite things to do on the weekend!